Description
This Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle is a bold, creamy, and irresistible dinner idea! Featuring juicy seared chicken, tangy whipped feta Alfredo, crispy eggplant slices, and a chili oil kick, it’s the perfect high-protein, low-carb comfort food that’s packed with flavor.
Ingredients
1 lb chicken breast or thighs
1 cup feta cheese
4 oz cream cheese
1/2 cup heavy cream
2 cloves garlic, minced
1 large eggplant, sliced into thick rounds
3 tbsp olive oil
1 tsp chili flakes or 1 tbsp chili crisp
1 tsp paprika
Salt, to taste
Black pepper, to taste
1 tbsp chopped fresh herbs (parsley or basil)
Instructions
1. Season chicken with salt, pepper, and paprika. Drizzle with olive oil and sear in a skillet until golden and fully cooked. Set aside and slice or cube.
2. Slice eggplant into thick rounds. Toss with olive oil, salt, and paprika. Roast at 425°F for 20 minutes or pan-fry until crispy and golden.
3. In a food processor, blend feta, cream cheese, and heavy cream until smooth. Add garlic and a splash of olive oil. Blend again until fluffy. Adjust salt and pepper.
4. Heat olive oil in a small skillet. Add chili flakes or chili crisp. Sizzle for a minute, then remove from heat to infuse.
5. Toss the cooked chicken in whipped feta sauce. Plate with crispy eggplant, drizzle with chili oil, and garnish with herbs. Serve warm.
Notes
For extra crispy eggplant, salt the slices first and let them rest 10 minutes to draw out moisture before cooking.
Whipped feta can be made 1-2 days ahead and stored in the fridge.
For a smoky flavor, grill the chicken instead of pan-searing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet + Roast
- Cuisine: Mediterranean fusion
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 41g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 145mg